Cooking equipment and its control method

Abstract

To provide cooking equipment that can effectively remove contaminants adhering to the walls of a kitchen. [Solution] This is achieved by a cooking appliance and its control method, characterized by including a first heating operation that drives a broil heater and the fan, and a second heating operation that drives the convection heater and the fan.

Description

Technical Field

[0001] The present invention relates to cooking appliances, and more particularly, to cooking appliances capable of implementing a self-cleaning function and a control method thereof.

Background Art

[0002] Cooking appliances (devices, instruments, machines, apparatuses) are one of the household appliances for cooking food and beverages, installed in the kitchen space, and are devices for cooking food and beverages according to the user's intention. These cooking appliances can be classified in various ways depending on the heat source or form used, and the type of fuel.

[0003] Cooking appliances can be classified into open-type and closed-type cooking appliances according to the form of the space where the food and beverages are placed when classified by the form of cooking the food and beverages. Examples of closed-type cooking appliances include ovens and microwave ovens, and examples of open-type cooking appliances include cooktops, hobs, and griddles.

[0004] A closed-type cooking appliance is a cooking appliance that shields the space where the food and beverages are located and heats the shielded space to cook the food and beverages. A closed-type cooking appliance is provided with a cooking chamber that is a space to be shielded when attempting to cook the food and beverages. These cooking chambers substantially become the space where the food and beverages are cooked.

[0005] A closed-type cooking appliance is provided with a door that selectively opens and closes the cooking chamber rotatably. The door is rotatably installed on the main body by a door hinge provided between the main body having the cooking chamber formed therein and the door. These doors can selectively open and close the cooking chamber by rotating about the portion coupled to the main body via the door hinge.

[0006] A heat source is provided in the internal space of the cooking chamber opened and closed by the door to heat the cooking chamber. As these heat sources, a gas burner or an electric heater is used.

[0007] On the other hand, when cooking meat or food containing meat using the enclosed cooking equipment described above, fat or oil from the food or beverage will float inside the cooking area and then adhere to the walls of the cooking area, contaminating the inner walls of the cooking area.

[0008] In this way, oil that adheres to the walls of the kitchen undergoes a polymerization reaction, becoming hard and solid, making it difficult to clean (remove).

[0009] In recent years, some cooking appliances on the market have been equipped with a self-cleaning function that automatically removes contaminants such as oil, as described above.

[0010] The self-cleaning function of cooking equipment is a function that automatically removes contaminants such as oil that have adhered to the walls of the kitchen.

[0011] Self-cleaning in cooking equipment is primarily carried out using a thermal decomposition method called pyrolysis, in which, when contaminants such as oil adhere to the walls of the cooking area, the inside of the cooking area is heated with a heat source such as a burner or heater, and the internal temperature of the cooking area is maintained at a high temperature for a long period of time, burning and removing the contaminants.

[0012] As a result of the self-cleaning process described above, the removal of contaminants is typically inadequate in the front of the kitchen where the door is located. Specifically, contaminant removal is good in the area adjacent to the heat source and convection appliance, but relatively poor in the front area of ​​the kitchen that is far from the heat source and convection appliance.

[0013] This is because the heat flow from the convection oven does not properly reach the front area of ​​the cooking chamber, preventing the surface temperature of the wall in that area from reaching a temperature suitable for cleaning.

[0014] Therefore, the operation design of the heat source and convection device is required to change the condition of the front area of ​​the cooking chamber to a state that can be cleaned. [Overview of the Initiative] [Problems that the invention aims to solve]

[0015] The purpose of this invention is to provide a cooking device that can effectively remove contaminants adhering to the walls of a kitchen.

[0016] Another object of the present invention is to provide a cooking appliance and a control method thereof that can improve the results of self-cleaning of the cooking appliance while suppressing an increase in power consumption. [Means for solving the problem]

[0017] To achieve the above objective, a control method for a cooking appliance, which is one embodiment of the present invention, is characterized by sequentially performing a first heating operation that drives a broil heater and the fan, and a second heating operation that drives the convection heater and the fan.

[0018] Another embodiment of the present invention comprises a first heating operation for driving a broil heater and the fan, and a second heating operation for driving the convection heater and the fan, characterized in that the rotational speed of the fan in the first heating operation is the same as the rotational speed of the fan in the second heating operation.

[0019] A control method for a cooking device according to an aspect of the present invention includes a cavity forming a cooking chamber, a broiler heater installed on one surface of the cavity and disposed inside the cooking chamber, a convection heater installed on the other surface of the cavity and disposed inside or outside the cooking chamber, and a fan operable to send hot air into the cooking chamber. The control method may include a first heating operation for driving the broiler heater and the fan, and a second heating operation for driving the convection heater and the fan.

[0020] Also, it is preferable that the rotation speed of the fan in the first heating operation is the same as the rotation speed of the fan in the second heating operation.

[0021] Also, in the first heating operation, it is preferable that the rotation speed of the fan is maintained at a set speed.

[0022] Also, in the first heating operation and the second heating operation, it is preferable that the rotation speed of the fan is maintained at a set speed.

[0023] Also, it is preferable that the first heating operation is performed prior to the second heating operation.

[0024] Also, the progress time of the second heating operation is preferably not less than the progress time of the first heating operation.

[0025] The present invention may further include a third heating operation for driving the broiler heater and the convection heater.

[0026] Also, in the third heating operation, it is preferable that the driving of the broiler heater and the driving of the convection heater are performed alternately.

[0027] Also, in the third heating operation, it is preferable that the fan is driven and the rotation speed of the fan is maintained at a set speed.

[0028] Also, it is preferable that the rotational speed of the fan in the first heating operation, the rotational speed of the fan in the second heating operation, and the rotational speed of the fan in the third heating operation are the same.

[0029] Also, in the third heating operation, it is preferable that the alternating interval between driving the broiler heater and driving the convection heater is shorter than the progress time of the first heating operation and the progress time of the second heating operation.

[0030] Also, it is preferable that the amount of heat supplied to the cooking chamber per unit time by the first heating operation is higher than the amount of heat supplied to the cooking chamber per unit time by the second heating operation.

[0031] Also, a cooking device according to another aspect of the present invention may include a cavity forming a cooking chamber, a broiler heater installed on one surface of the cavity and disposed inside the cooking chamber, a convection heater installed on the other surface of the cavity and disposed inside or outside the cooking chamber, a fan module including a fan that rotates to send hot air to the cooking chamber, and a control unit that controls the operations of the broiler heater, the convection heater, and the fan module.

[0032] Preferably, the control unit can sequentially perform a first heating operation of driving the broiler heater and the fan, and a second heating operation of driving the convection heater and the fan.

[0033] Also, the present invention may further include a door disposed on the front side of the cavity for opening and closing the cooking chamber.

[0034] Also, it is preferable that the broiler heater is installed on the upper surface of the cavity.

[0035] Furthermore, it is preferable that the convection heater and the fan module be installed on the back of the cavity.

[0036] Furthermore, it is preferable that the fan module includes a BLDC motor that maintains the fan speed at a set speed during the process of performing the first heating operation and the second heating operation.

[0037] Furthermore, it is preferable that the fan module is provided to rotate the fan in both the forward and reverse directions.

[0038] Furthermore, it is preferable that the amount of heat supplied per unit time to the cooking chamber by the broil heater is higher than the amount of heat supplied per unit time to the cooking chamber by the convection heater. [Effects of the Invention]

[0039] The present invention enables the supply of heat to the front region of the cooking chamber to begin earlier and continue for a longer period of time compared to other regions of the cooking chamber, thereby ensuring that contaminant removal in the front region of the cooking chamber, which is an area where contaminant removal is difficult to perform properly during self-cleaning, is performed at a level equivalent to or better than that in other regions of the cooking chamber.

[0040] These cooking appliances and their control methods of the present invention can effectively remove contaminants adhering to the walls of a cooking room, particularly contaminants adhering to the walls in the front area of ​​the cooking room.

[0041] Furthermore, the present invention can effectively improve the self-cleaning results of cooking equipment while suppressing an increase in power consumption by adjusting the operating timing of the broil heater and the rotation speed of the fan 26 so that the optimal amount of heat is supplied at the optimal time to effectively carry out thermal decomposition in the front region of the cooking chamber. [Brief explanation of the drawing]

[0042] [Figure 1] This is a perspective view showing a cooking appliance according to an embodiment of the present invention. [Figure 2] Figure 1 is a front view showing the door of the cooking appliance in the open position. [Figure 3] Figure 1 is a side cross-sectional view showing the internal structure of the cooking appliance. [Figure 4] Figure 3 is a side cross-sectional view showing the structure of the convection apparatus. [Figure 5] This is a schematic cross-sectional view illustrating the hot air flow pattern inside the cooking chamber. [Figure 6] This is a schematic cross-sectional view illustrating the hot air flow pattern inside the cooking chamber. [Figure 7] This is a schematic side cross-sectional view illustrating the hot air flow pattern inside the cooking chamber. [Figure 8] This is a schematic side cross-sectional view illustrating the hot air flow pattern inside the cooking chamber. [Figure 9] This is a schematic diagram showing the configuration of a cooking appliance according to one embodiment of the present invention. [Figure 10] This flowchart shows the control process of a cooking appliance according to one embodiment of the present invention. [Figure 11] Figure 10 is a schematic diagram illustrating the drive control state according to the control method of the cooking equipment shown as an example. [Figure 12] This diagram schematically shows the main areas to be heated during the first heating operation. [Figure 13] This diagram schematically shows the main areas to be heated during the second heating operation. [Figure 14] This diagram schematically shows the drive control state of a conventional cooking appliance. [Modes for carrying out the invention]

[0043] The aforementioned objectives, features, and advantages will be described in detail below with reference to the attached drawings, so that a person with ordinary skill in the art to which the present invention pertains can easily implement the technical concept of the present invention. In describing the present invention, if a specific description of known technology according to the present invention is deemed to obscure the gist of the present invention, then such detailed description will be omitted. Hereafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. The same reference numerals in the drawings are used to indicate the same or similar components.

[0044] Although terms such as "first," "second," etc., are used to indicate various components, these components are not limited by these terms. These terms are simply used to distinguish one component from another, and unless otherwise specified, the first component may also be the second component.

[0045] The present invention is not limited to the embodiments disclosed below, and can be modified in various ways and embodied in various forms that differ from one another. However, these embodiments are provided to complete the disclosure of the present invention and to fully inform those in the ordinary skill of the scope of the invention. Therefore, it should be understood that the present invention is not limited to the embodiments disclosed below, and includes any modifications, equivalents, or substitutions that fall within the technical spirit and scope of the present invention, as well as the substitution or addition of configurations from one embodiment to another.

[0046] The accompanying drawings are provided to facilitate understanding of the embodiments disclosed herein and should not be understood as limiting the technical concept disclosed herein, but rather as including any modifications, equivalents, or substitutions that fall within the concept and technical scope of the present invention. Components in the drawings may be exaggerated in size or thickness for ease of understanding, but this should not be interpreted as restricting the scope of protection of the present invention.

[0047] The terminology used herein is solely for the purpose of describing specific examples or embodiments and is not intended to limit the invention. Furthermore, singular expressions include plural expressions unless otherwise clearly indicated in the context. Terms such as "includes" and "contains" in the specification are intended to indicate the existence of features, figures, stages, operations, components, parts, or combinations thereof described herein. In other words, terms such as "includes" and "contains" in the specification should not be understood as preemptively excluding the existence or possibility of adding one or more other features, figures, stages, operations, components, parts, or combinations thereof.

[0048] Terms including ordinal numbers, such as "1st," "2nd," etc., are used to describe various components, but the components themselves are not limited by these terms. These terms are used solely to distinguish one component from another.

[0049] When it is mentioned that one component is “linked” or “connected” to another component, it must be understood that it may be directly linked to or connected to the other component, but that other components may exist in between. On the other hand, when it is mentioned that one component is “directly linked” or “directly connected” to another component, it must be understood that there are no other components in between.

[0050] When one component is described as being "above" or "below" another component, it must be understood that it is not only positioned directly above the other component, but that other components may exist between them.

[0051] Unless otherwise defined, technical or scientific terms are used herein, and all terms used herein have the same meaning as those generally understood by a person of ordinary skill in the art to which this invention pertains. Terms similar to those defined in commonly used dictionaries should be interpreted as having the meaning consistent with their meaning in the context of the relevant art, and not as ideal or overly formal unless explicitly defined herein.

[0052] With the cooking appliance placed on the floor, the direction in which the door is installed is defined as the front, relative to the center of the cooking appliance. Therefore, the direction in which one opens the door and enters the interior of the cooking appliance is the rear. For convenience, these two directions, front and rear, can be designated as the first direction. Then, the front can be one of the first directions, and the rear can be the other of the first directions.

[0053] Furthermore, we can define the direction of gravity as downward and the direction opposite to the direction of gravity as upward.

[0054] Furthermore, when viewing the cooking appliance from the front-to-back direction and the horizontal direction perpendicular to it, that is, from the front door of the cooking appliance, the width direction of the cooking appliance can be considered the left-to-right direction. For convenience, the left-to-right direction can be considered the second direction. Then, the right side can be considered one of the second directions, and the left side can be considered the other of the second directions.

[0055] Furthermore, the width direction of the cooking appliance can also be defined as the lateral direction. In this case, the right side can be one side in the lateral direction, and the left side can be the other side in the lateral direction.

[0056] Furthermore, the aforementioned vertical direction can be considered a third direction. In this case, the upward direction can be one of the third directions, and the downward direction can be the other of the third directions.

[0057] Furthermore, the aforementioned up-and-down direction can be defined as the vertical direction. In that case, the front-to-back direction and the left-to-right direction, i.e., the first and second directions, can be included and defined as the horizontal direction.

[0058] Throughout the specification, "A and / or B" means A, B, or A and B unless otherwise specified, and "C to D" means C or greater and D or less unless otherwise specified.

[0059] [General structure of cooking appliances] Figure 1 is a perspective view showing a cooking appliance according to one embodiment of the present invention, Figure 2 is a side cross-sectional view showing the internal structure of the cooking appliance shown in Figure 1, and Figure 3 is a front view showing the door of the cooking appliance shown in Figure 1 in the open state.

[0060] Referring to Figures 1 to 3, the cooking appliance may have its exterior formed by the main body 10. The main body 10 may be provided in a form including a substantially rectangular parallelepiped, and may be made of a material having a predetermined strength in order to protect the numerous components installed in its internal space.

[0061] The main body 10 includes a cavity 11 that forms the framework of the main body 10. The cavity 11 may be formed in a hexahedral shape with an open front, and a cooking chamber 12 is provided inside the cavity 11.

[0062] The cavity 11 may be formed in a hexahedral shape with an open front, and the cooking chamber 12 may be formed inside these cavities 11. That is, the cooking chamber 12 may be formed as a roughly hexahedral space located inside the cavity 11, or it may be formed as a space that is open to the front.

[0063] Even with these cooking chambers 12 shielded, food and beverages may be cooked while the inside of the cooking chambers 12 is heated. In other words, in the cooking equipment of this embodiment, which is provided as a sealed cooking appliance, the cooking chamber 12 is substantially the space in which food and beverages are cooked.

[0064] The cooking equipment is equipped with a heating device for heating the cooking chamber 12. The heating device may be a burner that uses gas fuel, or it may be a heater that uses electricity. Thus, the structure of the heating device may be changed depending on the type of heat source used.

[0065] For example, the heating device may include a convection device 20 positioned behind the cooking chamber 12. The convection device 20 draws in the internal air of the cooking chamber 12, heats it, and then circulates the air while further discharging it into the cooking chamber 12, thereby ensuring that the internal space of the cooking chamber 12 is heated uniformly.

[0066] The heating device may also include a broil burner or broil heater 15. The broil burner or broil heater 15 is positioned above the cooking chamber 12 to heat the internal space of the cooking chamber 12 from above.

[0067] The cooking appliance may be provided with a rotatable door 30 that selectively opens and closes the cooking chamber 12. For example, the door 30 may be provided in a pull-down manner, where its upper end rotates up and down around its lower end to open and close the cooking chamber 12.

[0068] A cooktop section 40 may be provided on the upper part of the main body 10 for heating food or beverages or containers containing food or beverages to cook them. The cooktop section 40 may be provided with a top plate that closes the upper end of the main body 10 while forming the appearance of the upper surface.

[0069] The central part of the cooktop 40 may be equipped with at least one heating element for heating food or beverages to be cooked or containers containing food or beverages. For example, the heating element may be provided as a heating device that utilizes gas fuel.

[0070] As another example, the heating element may be provided as an induction heater that utilizes electricity. The structure of the heating element may be modified depending on the type of heat source used.

[0071] A control panel 50 may be provided on the upper front of the cooking appliance, that is, on the front of the upper part of the cavity 11. The control panel 50 can form part of the appearance of the front of the cooking appliance. These control panels 50 may include knobs 51 for adjusting the operation of the cooking appliance and a display 52 for displaying the operating status of the cooking appliance.

[0072] An electrical compartment may be provided in the internal space of the main body 10, that is, the space between the cooktop 40 and the cooking chamber 12, to provide space for electrical components. The electrical compartment may be the space formed between the cooktop 40 and the cooking chamber 12, or it may be a conceptual space that combines the space formed between the cooktop 40 and the cooking chamber 12 with the internal space of the cooktop 40. The front of the electrical compartment may be shielded by a control panel 50 and also by a door 30.

[0073] [Structure of the heating device] Figure 4 is a side cross-sectional view showing the structure of the convection apparatus shown in Figure 3, Figures 5 and 6 are schematic cross-sectional views illustrating the hot air flow pattern inside the cooking chamber, and Figures 7 and 8 are schematic side cross-sectional views illustrating the hot air flow pattern inside the cooking chamber.

[0074] As shown in Figures 3 and 4, the cooking equipment of this embodiment may include a heating device for heating the inside of the cooking chamber 12. For example, the heating device may include a broil heater 15 and a convection device 20.

[0075] The broil heater 15 may be installed on one side of the cavity 11 and positioned inside the cooking chamber 12. For example, the broil heater 15 may be installed on the top surface of the cavity 11 and positioned above the cooking chamber 12.

[0076] The broil heater 15 is positioned above the cooking chamber 12 and can heat the inside of the cooking chamber 12. In other words, the broil heater 15 is positioned above the cooking chamber 12 to directly heat the food being cooked.

[0077] The convection unit 20 may be installed on the side of the cavity 11 where the broil heater 15 is installed and on the other side, and may be located inside or outside the cooking chamber 12. For example, the convection unit 20 may be installed on the back of the cavity 11 and located behind the cooking chamber 12. These convection units 20 may include a fan cover 21, a convection heater 23, and a fan module 25.

[0078] The fan cover 21 is positioned on the side of the cooking chamber 12 adjacent to the rear of the cavity 11, and may also be installed on the rear of the cavity 11. These fan covers 21 can create a space inside the convection device 20 that is separated from the cooking chamber 12.

[0079] For example, the fan cover 21 may be formed in a hexahedral shape with its front facing the door 30 and its sides facing the sides of the cavity 11. An intake port 21a is located in the center of the front of the fan cover 21, allowing internal air from the cooking chamber 12 to flow into the internal space of the convection device 20 through the intake port 21a.

[0080] A convection heater 23 and a fan module 25 may be arranged in the internal space of the convection device 20 formed by the fan cover 21. The convection heater 23 and fan module 25 arranged in this manner may be installed on the rear of the cavity 11.

[0081] The convection heater 23 is provided to heat the air that flows into the internal space of the convection device 20. These convection heaters 23 may be provided as electric heaters or as gas-fueled burners.

[0082] Air heated by the convection heater 23 in the internal space of the convection device 20 can be discharged into the cooking chamber 12 by the fan module 25. That is, hot air is generated in the internal space of the convection device 20 by the convection heater 23 and the fan module 25, and this hot air can be discharged into the cooking chamber 12 through the discharge port 21b.

[0083] Although the discharge port 21b is provided on the fan cover 21, it may be located on at least one of the side, top, and bottom surfaces of the fan cover 21. In this embodiment, it is exemplified that the discharge port 21b is located on both side surfaces, the top, and the bottom of the fan cover 21.

[0084] Each discharge port 21b may be formed to penetrate the side, top, or bottom of the fan cover 21. Hot air generated inside the convection device 20 can be discharged into the cooking chamber 12 through the discharge ports 21b.

[0085] The fan module 25 is positioned in the internal space of the convection device 20, which is enclosed by the fan cover 21, and is rotatable about an axis in the front-rear direction. The rotation axis of these fan modules 25 may be positioned to overlap in the front-rear direction with the intake port 21a, which is located approximately in the center of the fan cover 21.

[0086] The fan module 25 can draw air from the cooking chamber 12 into the internal space of the convection device 20 via the intake port 21a, and discharge the air heated in the internal space of the convection device 20 back into the cooking chamber 12 via the discharge port 21b.

[0087] For example, the fan module 25 can move backward toward the interior space of the convection device 20 in the cooking chamber 12, generating a flow of hot air that moves centrifugalally within the interior space of the convection device 20. These fan modules 25 may include a fan 26 and a fan motor 27.

[0088] The fan 26 is designed to rotate around an axis in the front-to-back direction to generate hot air. For example, the fan 26 may include a rotating plate 26a and blades 26b.

[0089] The rotating plate 26a may be coupled to a rotating shaft that is rotated by the fan motor 27, and can rotate around this rotating shaft. For example, the rotating plate 26a may be formed in the shape of a disc with a rotating shaft coupled to its center.

[0090] The blades 26b may be formed to protrude forward on the rotating plate 26a. For example, multiple blades 26b may be arranged radially around a rotation axis, and these blades 26b can rotate together with the rotating plate 26a.

[0091] The fan module 25 is provided to allow adjustment of the rotation direction of the fan 26. These fan modules 25 may be provided to rotate the fan 26 in both directions around a front-to-back axis. For example, the fan module 25 may be provided to rotate the fan 26 in the forward direction or in the reverse direction as needed.

[0092] According to this embodiment, when the fan 26 rotates in the forward direction, the fan 26 can blow out hot air in a direction between the forward and centrifugal directions (see Figure 5). Also, when the fan 26 rotates in the reverse direction, the fan 26 can blow out hot air in a direction between the reverse and centrifugal directions (see Figure 6).

[0093] For example, assuming that the cooking chamber 12 is divided into four regions when viewed from the front, namely the upper left region 12a, the lower left region 12b, the upper right region 12d, and the lower right region 12c, the main stream of hot air generated by the fan 26 rotating in the forward direction can mainly flow towards the upper left region 12a and the lower right region 12c (see Figure 5). Also, the main stream of hot air generated by the fan 26 rotating in the reverse direction can mainly flow towards the lower left region 12b and the upper right region 12d (see Figure 6).

[0094] Furthermore, the fan module 25 is provided to allow adjustment of the rotational speed of the fan 26. For example, the rotational speed of the fan 26 may be adjusted by adjusting the output of the fan motor 27. As an example, a BLDC motor can be used as the fan motor 26. That is, the fan module 25 may include a BLDC motor that is provided to rotate the fan 26 in both forward and reverse directions at two or more different speeds.

[0095] The rotational speed of fan 26 can affect the distance traveled by the hot air discharged into the cooking chamber 12 inside the convection device 20. For example, the higher the rotational speed of fan 26, the further the hot air can travel forward (see Figure 7), and the lower the rotational speed of fan 26, the shorter the distance the hot air can travel forward (see Figure 8).

[0096] In other words, the main stream of hot air can flow faster towards the door 30 as the rotational speed of the fan 26 increases (see Figure 7), and as the rotational speed of the fan 26 decreases, it can mainly flow towards an area biased towards the rear of the cooking chamber 12 (see Figure 8).

[0097] [Function and effects of cooking equipment] Figure 9 is a schematic diagram showing the configuration of a cooking appliance according to one embodiment of the present invention, Figure 10 is a flowchart showing the control process of a cooking appliance according to one embodiment of the present invention, and Figure 11 is a schematic diagram showing the drive control state according to the control method of the cooking appliance exemplified in Figure 10. Furthermore, Figure 12 is a schematic diagram showing the main area to be heated when performing the first heating operation, Figure 13 is a schematic diagram showing the main area to be heated when performing the second heating operation, and Figure 14 is a schematic diagram showing the drive control state of a conventional cooking appliance.

[0098] Referring to Figures 3, 4, and 9, the cooking equipment of this embodiment may include a control unit 90. It may be provided to control the operation of the cooking equipment. For example, the control unit 90 can control the operation of heating devices such as a broil heater 15 and a convection device 20 according to input signals input by a knob 51 or switch provided on the control panel 50.

[0099] For example, the control unit 90 can control the operation of the broil heater 15 and the convection heater 21, and can also control the operation of the fan module 25. For instance, the control unit 90 can control the operation of the convection heater 21 by adjusting the on / off state of the convection heater 21. Furthermore, the control unit 90 can control the operation of the fan module 25 so that it can perform at least one of the following actions: changing the rotation direction of the fan 26 or changing the rotation speed of the fan 26.

[0100] These control units 90 can adjust the rotation direction of the fan 26 by adjusting the drive direction of the fan motor 27, and can also adjust the rotation speed of the fan 26 by adjusting the output of the fan motor 27.

[0101] The user can select a cooking mode by operating knobs 51 and switches on the control panel 50. Once one of the multiple cooking modes is selected, the cooking appliance can operate the heating device to provide the cooking function according to the selected cooking mode.

[0102] According to this embodiment, the cooking equipment can provide a self-cleaning function. The self-cleaning function is a function that allows contaminants to be burned off by heating the inside of the cooking chamber 12 in the heating section and maintaining the internal temperature of the cooking chamber 12 at a high temperature for a long period of time. In the process of realizing the self-cleaning function, the control unit 90 can control the operation of heating devices such as the broil heater 15 and the convection device 20.

[0103] As an example, as shown in Figures 4 and 9 to 11, when the user operates a knob 51 or switch on the control panel 50 to select an operating mode to implement the self-cleaning function, the cooking appliance can perform the first heating operation (S110). When the cooking appliance performs the first heating operation, the control unit 90 can drive the broil heater 15 and the fan 26. That is, when the first heating operation starts, the operation of the broil heater 15 and the operation of the fan 26 may also start.

[0104] The first heating operation can be performed during a first set time. While the first heating operation is being performed, the internal space of the cooking chamber 12 and each wall surface of the cavity 11 may be heated by the heat emitted from the broil heater 15.

[0105] Furthermore, while the first heating operation is performed, the fan 26 can rotate and generate hot air, and the hot air generated by the operation of the fan 26 can flow inside the cooking chamber 12. In this way, the hot air flowing inside the cooking chamber 12 can play a role in ensuring that the heat released from the broil heater 15 is transferred to the entire area of ​​the cooking chamber 12.

[0106] In this embodiment, it is illustrated that the output of the broil heater 15 is higher than the output of the convection heater 23. That is, it is illustrated that the amount of heat supplied per unit time to the cooking chamber 12 by the broil heater 15 is higher than the amount of heat supplied per unit time to the cooking chamber 12 by the convection heater 23. For example, the output of the broil heater 15 may be 3800W, and the output of the convection heater 23 may be 2500W.

[0107] For example, in the first heating operation, the broil heater 15, which can heat the cooking chamber 12 at a higher output than the convection heater 23, may be operated. This allows the temperature of the cooking chamber 12 to rise quickly to the temperature required for self-cleaning.

[0108] Furthermore, according to this embodiment, the broil heater 15 is positioned in front of the convection heater 23. This allows the first heating operation to heat the cooking chamber 12 in a manner that concentrates a high amount of heat on the area of ​​the cooking chamber 12 that is biased towards the front.

[0109] In conjunction with this, the fan 26 rotates at a set speed to generate hot air, thereby ensuring that the heat released from the broil heater 15 is transferred to the entire area by the hot air. For example, the set speed may be the rotation speed of the fan 26 such that the main stream of hot air generated by the fan 26 is concentrated in the front area of ​​the cooking chamber 12 adjacent to the door 30. For example, the set speed may be 2000 to 2400 rpm.

[0110] As described above, when the broil heater 15 and fan 26 are driven, a considerable portion of the heat supplied to the inside of the cooking chamber 12 by the broil heater 15 is concentrated and supplied to the front area of ​​the cooking chamber 12 adjacent to the door 30.

[0111] For example, when a cooking appliance performs a first heating operation, as shown in Figures 9 to 12, heat may be concentrated and supplied to the upper region 113a of the side surface 113 of the cavity 11 and its surrounding space, the front region 111b of the bottom surface 111 of the cavity 11 and its surrounding space, and the adjacent space adjacent to the open front surface 114 of the cavity 11.

[0112] The upper part 113a of the side surface 113 of the cavity 11 and the surrounding space are very close to the broil heater 15 installed on the top surface 112 of the cavity 11. Also, the front region of the bottom surface 111 of the cavity 11 and the surrounding space, as well as the adjacent space adjacent to the open front surface 114 of the cavity 11, are where the main stream of hot air generated by the fan 26 rotating at a set speed concentrates.

[0113] As a result, when the cooking appliance performs the first heating operation, heating of the upper part 113a of the side surface 113 of the cavity 11 and its surrounding space, the front region of the bottom surface 111 of the cavity 11 and its surrounding space, and the adjacent space adjacent to the open front surface 114 of the cavity 11 are performed more favorably than heating of the remaining spaces.

[0114] Furthermore, during the first heating operation, the rotational speed of the fan 26 may be maintained at the set speed. That is, the rotational speed of the fan 26 can remain virtually unchanged and maintain the set speed while the first heating operation is performed. For example, the rotational speed of the fan 26 can be maintained at 2100-2300 rpm while the first heating operation is performed. This ensures that the concentration of heat on the front area of ​​the cooking chamber 12 is continuously maintained while the cooking appliance performs the first heating operation.

[0115] After the first heating operation is performed for a first set time, the cooking appliance can perform a second heating operation (S120). The first set time may be set to the time it takes for the temperature of the cooking chamber 12 to rise to the temperature required for self-cleaning. For example, the time taken for the first heating operation to rise the temperature of the cooking chamber to approximately 400°C may be set to the first set time. For example, the cooking appliance can perform the first heating operation until the temperature of the cooking chamber rises to approximately 400°C, and then perform the second heating operation.

[0116] When the cooking appliance performs a second heating operation, the control unit 90 can drive the convection heater 23 and the fan 26. That is, when the second heating operation starts, the operation of the convection heater 23 and the fan 26 may start. At this time, the operation of the broil heater 15 may be interrupted. In this embodiment, it is exemplified that when the cooking appliance performs a second heating operation, the operation of the convection heater 23 and the fan 26 is performed, and the operation of the broil heater 15 is interrupted.

[0117] The second heating operation can be performed during the second set time. While the second heating operation is being performed, the interior space of the cooking chamber 12 and each wall surface of the cavity 11 may be heated by the heat emitted from the convection heater 23.

[0118] Furthermore, while the second heating operation is being performed, the fan 26 can rotate and generate hot air, and the hot air generated by the operation of the fan 26 can flow inside the cooking chamber 12. In this way, the hot air flowing inside the cooking chamber 12 can play a role in ensuring that the heat released from the convection heater 23 is transferred to the entire area of ​​the cooking chamber 12.

[0119] For example, the rotation speed of the fan 26 during the second heating operation may be maintained at the set speed. That is, the rotation speed of the fan 26 during the first heating operation and the rotation speed during the second heating operation may be maintained at the same speed. This allows a considerable portion of the heat supplied to the inside of the cooking chamber 12 by the convection heater 23 to be concentrated and supplied to the front area of ​​the cooking chamber 12 adjacent to the door 30.

[0120] As a result of the first heating operation being performed during the first set time, the temperature of the cooking chamber 12 may rise to the temperature necessary for self-cleaning, and the upper and front regions of the cooking chamber 12 may be sufficiently heated. Conversely, the heating of the lower and rear regions of the cooking chamber 12 may be insufficient compared to the heating of the upper and front regions of the cooking chamber 12.

[0121] When the cooking appliance performs a second heating operation, heat may be concentrated and supplied to the back surface 112 of the cavity 11 and its surrounding space, the lower part 113b of the side surface 113 of the cavity 11 and its surrounding space, and the rear region 111a of the bottom surface 111 of the cavity 11 and its surrounding space.

[0122] The back surface 112 of the cavity 11 and the surrounding space are very close to the convection heater 23 installed on the back surface of the cavity 11. Furthermore, since the convection heater 23 is positioned lower than the broil heater 15, the lower region 113b of the side surface 113 of the cavity 11 and the rear region 111a of the bottom surface 111 of the cavity 11 and its surrounding area are also close to the convection heater 23.

[0123] As a result, when the cooking appliance performs the second heating operation, as shown in Figures 9 to 11 and 13, heating of the back surface 112 of the cavity 11 and its surrounding space, the lower part 113b of the side surface 113 of the cavity 11 and its surrounding space, and the rear region 111a of the bottom surface 111 of the cavity 11 and its surrounding space will be more favorably performed than heating of the remaining spaces.

[0124] Furthermore, during the second heating operation, the rotation speed of the fan 26 may be maintained at the set speed. In other words, the rotation speed of the fan 26 can remain virtually unchanged and maintain the set speed throughout the first and second heating operations. This ensures that heat is continuously supplied to the front area of ​​the cooking chamber 12 even while the cooking appliance is performing the second heating operation.

[0125] For example, when performing the second heating operation, the heating of the front region of the cooking chamber 12 is performed at a lower level than when performing the first heating operation, but the temperature of the front region of the cooking chamber 12 may be continuously maintained at the temperature level that was raised as a result of the first heating operation.

[0126] In other words, when the second heating operation is performed, the heat supply is concentrated on the back surface 112 of the cavity 11 and its surrounding space, the lower part 113b of the side surface 113 of the cavity 11 and its surrounding space, and the rear region 111a of the bottom surface 111 of the cavity 11 and its surrounding space. However, the heat supply to the front region of the cooking chamber 12 can also be continued at a level that maintains the temperature of that region.

[0127] Typically, since the convection device 20 is located at the rear of the cooking chamber, heat loss occurs more significantly in the front region of the cooking chamber 12, which is farther from the convection device 20, than in the rear region of the cooking chamber 12, which is closer to the convection device 20. Taking this into consideration, in this embodiment, the speed of the fan 26 is maintained at a set speed during the first and second heating operations, thereby ensuring that the supply of heat to the front region of the cooking chamber 12 is maintained at a certain level or higher.

[0128] As a result, the cooking appliance of this embodiment can induce continuous and active thermal decomposition in the front region of the cooking chamber 12 by maintaining the temperature in the front region of the cooking chamber 12 at the elevated temperature level achieved as a result of the first heating operation.

[0129] As described above, in this embodiment, the output of the convection heater 23 is lower than the output of the broil heater 15. As a result, when the first heating operation is performed, the temperature of the cooking chamber 12 rises rapidly, but when the second heating operation is performed, the temperature of the cooking chamber 12 may be maintained at a level similar to the temperature at the end of the first heating operation.

[0130] Furthermore, during the first heating operation, a high level of heat is supplied to the front region of the cooking chamber 12 by the broil heater 15, thereby allowing the temperature of the front region of the cooking chamber 12 to rise rapidly to the temperature necessary for self-cleaning.

[0131] Furthermore, when performing the second heating operation, a relatively lower amount of heat is supplied to the cooking chamber 12 by the convection heater 23 than the amount of heat supplied when performing the first heating operation, so that the temperature of the entire cooking chamber 12 is uniformly maintained at a temperature suitable for self-cleaning.

[0132] Normally, significant heat loss occurs in the front region of the cooking chamber 12. By supplying more heat to the front region of the cooking chamber 12, the temperature of the front region of the cooking chamber 12 can be maintained at the same level as the temperature of the rest of the cooking chamber 12, thereby enabling effective removal of contaminants from the front region of the cooking chamber 12.

[0133] Taking these points into consideration, the cooking equipment of this embodiment ensures that the supply of heat to the front region of the cooking chamber 12 starts earlier and continues for a longer period of time compared to other regions of the cooking chamber 12, thereby supplying more heat to the front region of the cooking chamber 12 than to other regions of the cooking chamber 12.

[0134] Furthermore, in this embodiment, it is exemplified that the duration of the second heating operation is equal to or greater than the duration of the first heating operation. In other words, the length of the second setting time may be set to be longer than the length of the first setting time.

[0135] As described above, in the second heating operation, the convection heater 23 is operated instead of the broil heater 15, and since the output of the convection heater 23 is lower than that of the broil heater 15, it may take more time than when heating the front area of ​​the cooking chamber 12 in the first heating operation for the temperature of the back surface 112 of the cavity 11 and its surrounding space, the lower part 113b of the side surface 113 of the cavity 11 and its surrounding space, and the rear region 111a of the bottom surface 111 of the cavity 11 to rise sufficiently to the temperature required for self-cleaning.

[0136] Taking these points into consideration, in this embodiment, the duration of the second heating operation is set to be longer than or equal to the duration of the first heating operation. Through the first and second heating operations performed in this manner, the temperature of the entire cooking chamber 12 can be effectively maintained at a high temperature suitable for self-cleaning.

[0137] As described above, after the second heating operation is performed during the second set time, the cooking appliance can perform the third heating operation (S130). When the cooking appliance performs the third heating operation, the control unit 90 can drive the broil heater 15 and the convection heater 23.

[0138] In the third heating operation, the broil heater 15 and the convection heater 23 may be driven alternately. In the third heating operation, the alternating interval between driving the broil heater 15 and driving the convection heater 23 may be set to be shorter than the duration of the first heating operation and the duration of the second heating operation.

[0139] For example, if the duration of the first heating operation and the duration of the second heating operation are each about 2 to 4 minutes, then in the third heating operation, the broil heater 15 may be driven for about 10 seconds, followed by the convection heater 23 being driven for about 10 seconds, and then the broil heater 15 being driven for another 10 seconds, and this configuration may be repeated.

[0140] According to this embodiment, a third heating operation may be performed after the cooking appliance has completed the first and second heating operations, and the temperature of the entire cooking chamber 12 has reached a temperature suitable for self-cleaning.

[0141] When the cooking appliance performs the third heating operation, the broil heater 15 and the convection heater 23 may be driven alternately at intervals that are much shorter than the duration of the first and second heating operations. In this way, the cooking appliance of this embodiment performing the third heating operation maintains the temperature of the entire cooking chamber 12 at a temperature suitable for removing contaminants while performing the self-cleaning operation.

[0142] Furthermore, during the third heating operation, the rotation speed of the fan 26 may be maintained at a set speed. In this case, the rotation speed of the fan 26 during the first heating operation, the rotation speed of the fan 26 during the second heating operation, and the rotation speed of the fan 26 during the third heating operation may be maintained at the same speed. As a result, the temperature of the front region of the cooking chamber 12 may be continuously maintained at a temperature suitable for the removal of contaminants, thereby allowing thermal decomposition to continue to occur actively in the front region of the cooking chamber 12.

[0143] In conventional cooking appliances, AC motors are typically used as fan motors to rotate the fans in convection ovens. While an inverter is necessary to adjust the rotation speed of an AC motor, it is difficult to attach an inverter to a small AC motor used to drive a fan. Therefore, adjusting the rotation speed of a fan using an AC motor is practically impossible.

[0144] Furthermore, as shown in Figure 14, the rotational speed of the fan driven by the AC motor tends to gradually increase as the temperature in the cooking chamber rises, and thereafter it is unable to maintain a constant value, instead continuing to change. For example, at the beginning of the A motor's operation when the cooking appliance performs its self-cleaning operation, the fan's rotational speed was approximately 1000 rpm, but as the temperature in the cooking chamber rose, the fan's rotational speed increased to approximately 1800 rpm, and thereafter the fan's rotational speed was unable to maintain 1800 rpm, continuing to change.

[0145] Furthermore, in conventional cooking equipment, when the cooking equipment raises the temperature of the cooking chamber in order to perform a self-cleaning operation, the heating device operates in a manner in which the broil heater and the convection heater are driven alternately at short time intervals. In other words, conventional cooking equipment does not perform operations in the manner of the first and second drive operations of this embodiment, but only operations in a manner similar to the third drive operation of this embodiment.

[0146] As a result, in conventional cooking appliances, the temperature in the front area of ​​the cooking chamber does not rise sufficiently during the initial stages of the self-cleaning operation. This is because, in conventional cooking appliances, not only is the broil heater not fully operational during the initial stages of the self-cleaning operation, but the slow rotation speed of the fan prevents the hot air from properly reaching the front area of ​​the cooking chamber.

[0147] Furthermore, in conventional cooking appliances, the fan rotation speed cannot be kept constant at a speed sufficient to adequately deliver hot air to the front area of ​​the cooking chamber. As a result, the temperature in the front area of ​​the cooking chamber is not easily maintained at a temperature suitable for removing contaminants. Consequently, conventional cooking appliances are likely to exhibit poor results in removing contaminants from the front area of ​​the cooking chamber.

[0148] In contrast, the cooking equipment of this embodiment, as shown in Figures 9 to 13, performs a first heating operation at the beginning of the self-cleaning operation, thereby ensuring sufficient operating time for the high-output broil heater 15 at the beginning of the self-cleaning operation, and maintaining the rotational speed of the fan 26 at a rotational speed that allows hot air to reach the front area of ​​the cooking chamber 12 sufficiently.

[0149] The cooking equipment of these embodiments can not only rapidly raise the temperature of the cooking chamber 12 to the temperature required for self-cleaning, but also maintain a continuous concentration of heat in the front region of the cooking chamber 12, thereby allowing the supply of heat to the front region of the cooking chamber 12 to begin earlier and continue for a longer period of time compared to other regions of the cooking chamber 12.

[0150] As a result, the cooking equipment of this embodiment can effectively remove contaminants attached to the walls of the cooking room, particularly those adhering to the walls of the front area of ​​the cooking room, by ensuring that the removal of contaminants from the front area of ​​the cooking room, which is an area where it is difficult to properly remove contaminants during self-cleaning, is performed at the same level or higher than that of other areas of the cooking room.

[0151] Furthermore, the cooking equipment of this embodiment can effectively improve the self-cleaning results of the cooking equipment while suppressing an increase in power consumption by adjusting the operating timing of the broil heater 15 and the rotation speed of the fan 26 so that the optimal amount of heat is supplied at the optimal time to ensure that thermal decomposition in the front region of the cooking chamber 12 is effectively carried out.

[0152] Although the present invention has been described with reference to the embodiments shown in the drawings, these are merely illustrative, and a person with ordinary skill in the art will understand that various modifications and equivalent other embodiments are possible. Therefore, the true scope of technical protection of the present invention should be defined by the following claims.

[0153] [One aspect of the present invention] The following are examples of embodiments of the present invention. [Claim 1] A method for controlling cooking equipment, The aforementioned cooking appliance is The cavity that forms the cooking chamber, A broil heater is installed on one side of the cavity and positioned inside the cooking chamber, A convection heater is installed on the other side of the cavity and is positioned inside or outside the cooking chamber. The cooking chamber is equipped with a fan that operates to send hot air into the cooking chamber, A first heating operation that drives the broil heater and the fan; A method for controlling a cooking appliance, comprising: a second heating operation for driving the convection heater and the fan; [Claim 2] A method for controlling a cooking appliance according to claim 1, wherein the rotation speed of the fan in the first heating operation and the rotation speed of the fan in the second heating operation are the same. [Claim 3] The method for controlling a cooking appliance according to claim 1, wherein the rotation speed of the fan is maintained at a set speed during the first heating operation. [Claim 4] A method for controlling a cooking appliance according to claim 1, wherein the rotation speed of the fan is maintained at a set speed during the first heating operation and the second heating operation. [Claim 5] The first heating operation is performed before the second heating operation. The method for controlling a cooking appliance according to claim 1, wherein the duration of the second heating operation is equal to or greater than the duration of the first heating operation. [Claim 6] A method for controlling a cooking appliance according to claim 1, further comprising a third heating operation for driving the broil heater and the convection heater; [Claim 7] The method for controlling a cooking appliance according to claim 6, wherein in the third heating operation, the broil heater is driven and the convection heater is driven alternately. [Claim 8] The method for controlling a cooking appliance according to claim 7, wherein in the third heating operation, the fan is driven and the rotational speed of the fan is maintained at a set speed. [Claim 9] A method for controlling a cooking appliance according to claim 8, wherein the rotation speed of the fan in the first heating operation, the rotation speed of the fan in the second heating operation, and the rotation speed of the fan in the third heating operation are the same. [Claim 10] In the first heating operation, The alternating interval between the driving of the broil heater and the driving of the convection heater is shorter than the duration of the first heating operation and the duration of the second heating operation. A method for controlling a cooking appliance according to claim 7. [Claim 11] The method for controlling a cooking appliance according to claim 1, wherein the amount of heat supplied to the cooking chamber per unit time by the first heating operation is higher than the amount of heat supplied to the cooking chamber per unit time by the second heating operation. [Claim 12] Cooking appliance, The cavity that forms the cooking chamber, A broil heater is installed on one side of the cavity and positioned inside the cooking chamber, A convection heater is installed on the other side of the cavity and is positioned inside or outside the cooking chamber. A fan module including a fan that rotates to send hot air into the aforementioned cooking chamber, The system comprises a broil heater, a convection heater, and a control unit that controls the operation of the fan module, The control unit, A first heating operation that drives the broil heater and the fan; A cooking appliance that performs a second heating operation to drive the convection heater and the fan. [Claim 13] The cavity is further provided with a door located on the front side for opening and closing the cooking chamber, The broil heater is installed on the upper surface of the cavity, The cooking appliance according to claim 12, wherein the convection heater and the fan module are installed on the back of the cavity. [Claim 14] The cooking appliance according to claim 12, wherein the fan module includes a BLDC motor that is provided to maintain the speed of the fan at a set speed during the process of performing the first heating operation and the second heating operation. [Claim 15] The cooking appliance according to claim 12, wherein the fan module is provided to rotate the fan in the forward and reverse directions. [Claim 16] The cooking apparatus according to claim 12, wherein the amount of heat supplied per unit time by the broil heater to the cooking chamber is higher than the amount of heat supplied per unit time by the convection heater to the cooking chamber. [Explanation of Symbols]

[0154] 10 Main Unit 11 Cavity 12 Galley 15 Broil Heater 20 Convection device 21 Fan Cover 23 Convection heater 25 Fan Module 26 Fans 27 Fan motor 30 doors 40 Cooktop section 50 Control Panel 90 Control Unit

Claims

1. A method for controlling cooking equipment, The aforementioned cooking appliance is The cavity that forms the cooking chamber, A broil heater is installed on one side of the cavity and positioned inside the cooking chamber, A convection heater is installed on the other side of the cavity and is positioned inside or outside the cooking chamber. The cooking chamber is equipped with a fan that operates to send hot air into the cooking chamber, A first heating operation that drives the broil heater and the fan; A method for controlling a cooking appliance, comprising: a second heating operation for driving the convection heater and the fan;

2. A method for controlling a cooking appliance according to claim 1, wherein the rotation speed of the fan in the first heating operation and the rotation speed of the fan in the second heating operation are the same.

3. The method for controlling a cooking appliance according to claim 1, wherein the rotation speed of the fan is maintained at a set speed during the first heating operation.

4. The method for controlling a cooking appliance according to claim 1, wherein the rotation speed of the fan is maintained at a set speed during the first heating operation and the second heating operation.

5. The first heating operation is performed before the second heating operation. The method for controlling a cooking appliance according to claim 1, wherein the duration of the second heating operation is equal to or greater than the duration of the first heating operation.

6. A method for controlling a cooking appliance according to claim 1, further comprising a third heating operation for driving the broil heater and the convection heater.

7. The method for controlling a cooking appliance according to claim 6, wherein in the third heating operation, the broil heater is driven and the convection heater is driven alternately.

8. The method for controlling a cooking appliance according to claim 7, wherein in the third heating operation, the fan is driven and the rotational speed of the fan is maintained at a set speed.

9. A method for controlling a cooking appliance according to claim 8, wherein the rotation speed of the fan in the first heating operation, the rotation speed of the fan in the second heating operation, and the rotation speed of the fan in the third heating operation are the same.

10. In the first heating operation, The alternating interval between the driving of the broil heater and the driving of the convection heater is shorter than the duration of the first heating operation and the duration of the second heating operation. A method for controlling a cooking appliance according to claim 7.

11. The method for controlling a cooking appliance according to claim 1, wherein the amount of heat supplied to the cooking chamber per unit time by the first heating operation is higher than the amount of heat supplied to the cooking chamber per unit time by the second heating operation.

12. Cooking appliance, The cavity that forms the cooking chamber, A broil heater is installed on one side of the cavity and positioned inside the cooking chamber, A convection heater is installed on the other side of the cavity and is positioned inside or outside the cooking chamber. A fan module including a fan that rotates to send hot air into the aforementioned cooking chamber, The system comprises a broil heater, a convection heater, and a control unit that controls the operation of the fan module, The control unit, A first heating operation that drives the broil heater and the fan; A cooking appliance that performs a second heating operation that drives the convection heater and the fan.

13. The cavity is further provided with a door located on the front side for opening and closing the cooking chamber, The broil heater is installed on the upper surface of the cavity, The cooking appliance according to claim 12, wherein the convection heater and the fan module are installed on the back of the cavity.

14. The cooking appliance according to claim 12, wherein the fan module is provided with a BLDC motor that maintains the speed of the fan at a set speed during the process of performing the first heating operation and the second heating operation.

15. The cooking appliance according to claim 12, wherein the fan module is provided to rotate the fan in the forward and reverse directions.

16. The cooking apparatus according to claim 12, wherein the amount of heat supplied per unit time by the broil heater to the cooking chamber is higher than the amount of heat supplied per unit time by the convection heater to the cooking chamber.

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